Colomba di Pasqua {Easter Dove Bread}

When I think of Christmas in Italy, I think of Panettone, and this sweet bread formed in the shape of a dove is what you find across Italy at Easter. Although Italians outdo themselves baking regional sweets for every holiday, this traditional sweet bread is one you will find in every region at Easter. The dough is very similar to Panettone as it is an enriched dough that includes fresh eggs, sugar, butter, and natural yeast.

The flavorings for this bread usually contain candied orange peel and dried fruit, most often raisins, although these days you can find a Colomba made with everything from chocolate chips to a filling of either lemon or Nutella! Traditionally this bread is topped with a shiny glaze, pearl sugar, and almonds, and you will find it everywhere at Easter sold wrapped in colorful paper.

These colorfully wrapped sweet breads are often given to family and friends as gifts at Easter. This sweet breads is great sliced and toasted, eaten with a cappuccino for breakfast, or enjoyed after your meal with a glass of sweet wine.

I first made this bread almost twenty years ago when we lived in Milan, but since it is much easier (and cheaper) to buy top quality Easter sweet breads at your local bakery, I must admit until this week, I haven’t made it since.

I actually ended up making this bread twice this week. I first followed an Italian recipe but didn’t feel that my Colomba rose enough. It didn’t have that impressive appearance I was looking for. I then followed King Arthur Flour’s version as their recipes have always turned out for me.

I made a few changes in the recipe, but I found that if you followed the instructions as written, your bread would be overbaked. The recipe was what I was looking for, however, so I just made a few changes and got to work.

So why shape the bread like a dove? There are many versions of the story, but apart from stating that the first Colomba originated in Milan and that the dove represents peace, every legend is different. One legend traces this Easter cake to the Lombard king Alboino who during the siege of Pavia in the mid-sixth century saw himself offering, as a sign of peace, a sweet pan-shaped dove.

Another legend says the Easter dove linked to the Lombard Queen Teodolinda and the holy Irish abbot San Colombano who refused a huge meat-filled feast created for him as he was observing Lent. When the Queen took offense, the abbot raised his right hand as a sign of the cross, and the dishes turned into white doves of bread, white as their monastic tunics. Whatever its origin, this bread represents Easter to many Italians.

This recipe requires an overnight biga, so it is best to start the day before you want to bake it. Just like Panettone, it also requires long rising or resting periods, about 4 to 6 hours total, so do ensure you plan to make this bread when you have time on your hands.

For me, it wouldn’t be a Colomba without candied orange and raisins, but if candied orange is difficult to find or not to your liking, you could use fresh orange zest instead. I like golden raisins in this bread, and I use more than called for, but any raisin or dried fruit such as cranberries could be used.

Although whole almonds are traditional used to top this bread, I prefer sliced almonds instead. I was able to find the dove-shaped paper forms used to make this bread on our recent trip to Emilia Romagna, but you could also shape the dough by hand as instructed below, or just use a large soufflé dish and shape it like you would a Panettone.

Buon Appetito!
Deborah Mele